Grilling 101

Getty ImagesThe smell of grilling is in the air, but if you've never tackled your own backyard barbecue, where do you begin?

First off, you need a grill. You'll need to weigh three factors -- cost, convenience and flavor -- when choosing between gas and charcoal, says Jamie Purviance, author of "Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling."

Gas grills are typically more expensive than charcoal grills, but "the perception at least is that gas grills are easier to control and easier to clean up," Purviance says. "There's a big difference between just pushing a button and turning a few knobs and having to actually build your fire just the right way and control it over a period of time.

Some great grill recipes include:
• Brie and Shallot Parisian Burgers
• Vietnamese Shrimp Pops with Peanut Sauce
• Smoked Adobo Chicken Tacos with Mango Salsa
• Smoked Strawberry-Mozzarella Crostini
• Barbecue Meatloaf
• Planked Salmon with Asian Barbecue Sauce


But the flavor charcoal imparts to food for many can't be beat.

"There are a lot of cases where I think the flavor of charcoal really adds something wonderful and irreplaceable," he says, adding "to me the charcoal is essential. It's almost like an ingredient in the recipe -- it's going to flavor the food as much as any seasoning blend or glaze or sauce."

If you're a true beginner at the grill, gas is easier because it eliminates the variability of the fire and most gas grills prevent flare-ups caused by fat and juices, he says.

Others who go with charcoal should look for briquettes that have not been treated with chemicals. And stay away from lighter fluid too.

"I'm a big fan of a chimney starter," Purviance says. "To me, that lights the coals actually even better, faster and more evenly, and of course without all that petroleum or whatever else they're using."

Once you've chosen your grill, you'll need to learn which items to cook over direct heat and what to save for indirect heat.

"The obvious things to do over direct heat would be the quick cooking, tender things, so hamburgers and thin steaks and vegetables and fish filets and fruit," Purviance says. "Things that are probably going to cook in about 10 minutes or less."

Save the big and tough meats for indirect grilling, he says. Pork ribs, beef brisket, a turkey are extreme examples of meats that sizzle in the indirect method.

"I do a lot of what I call 'combination grilling,' where I sear something over direct heat for a matter of minutes and then move it to indirect heat and allow it to finish there," Purviance says. "Because I think one of the big reasons we like the flavor of grilled food is that it has this seared, caramelized quality about it and for that you really need direct heat."

But don't just stick to meat.

"A lot of people think of a grill as just being a thing for burgers and hot dogs," he says. "It's an outdoor oven that's capable of just anything that you could cook in your oven, if you're using the right kind of heat."

Jamie's Tips for Better Grilling

1. Make Sure You Have the Right Level of Heat

"Not everything is best over high heat," he says. "Give yourself the flexibility of both direct and indirect heat."

2. Keep the Lid Down

"That will really improve the quality of the food," he says. "It cooks things faster and it traps a lot of the good smoky aroma, and it also prevents flare-ups because it limits the amount of air getting in the fire."

3. Don't Fiddle with the Food

"Don't try and turn it over too early, it's probably going to stick on you that way and you won't get as deep and nicely charred flavors as you could," he says. "Nervous grillers tend to fiddle too much with the food. Just let the grill do its thing."